Chinese Food
Chocolate Mexican bread
(164073 views)
Children like chocolate bread very much. They need to make some to satisfy him every other time. 70% medium type + hot face. The hydration effect is very good. The finished product is very soft. Previously, this bread was made of chocolate trio. When kneading, cocoa powder and baking chocolate were added, and then the chocolate sandwich was wrapped. The children had a good time. Today, I have a surprise. With the addition of Mexican sauce, it opens the door of the new century. It's the hottest bread in the bakery. It's so delicious that I don't know what adjective to use. Even people like me who don't like chocolate can't help but chew one before it's cold. Chocolate lovers should never miss this recipe. In general, it's made of crushed almonds. I don't have any. Just crush the almond slices and add them in. They taste just as good. This recipe can be used to make 12 small bread of 100g or so. The small oven can be cut down. -
Cooking ingredients
Cooking Steps
Step1:Make the hot seed one night in advance. Pour the newly boiled 100 degree boiled water into the basin. Quickly pour in sugar, salt and flour. Mix well with a scraper before the temperature drops. Cover with a plastic film and cool to cool. Use it after refrigerated overnight. The hot seed kneaded is solid. If it's liquid, it's a failure.
Step2:All materials in material a are put into the barrel. After stirring at low speed until there is no dry powder, mix at high speed and stir evenly. Ferment for 3 hours under the environment of 20 ° or refrigerate directly for overnight fermentation
Step3:Soak cranberries in water 15 minutes in advance, wipe off the surface water with kitchen paper, and cut them into pieces. Bake walnuts at 150 ℃ for 10 minutes. Remove the skin and break them into pieces for standby. The butter in the Mexican sauce is taken out in advance and softened at room temperature.
Step4:Main dough beating - 1. B main materials except cranberry, walnuts and salt are put into the barrel. After mixing evenly, take out the fermented medium dough and cut it into small pieces and then add into the barrel. Mix evenly at low speed first. 2. Turn high speed to 80%, i.e. the surface is smooth. When the thick film can be pulled out, add yellow oil and salt. 3. First slow speed to butter absorption, then turn high speed to the complete stage. Then the dough can be pulled out firm and not easily broken Film 4. Add dried cranberries and chopped walnuts. Bake chocolate beans. Mix well at low speed. Or take it out and cut it by hand and mix well. 5. Ferment the dough at room temperature for 30 minute
Step5:Wait for the fermentation time to make the mayonnaise. Add the sugar powder into the softened butter. Press with a scraper and mix evenly
Step6:Add the broken whole egg liquid in 23 times. After each time adding the egg liquid, mix it evenly and then add the next tim
Step7:Sift in low gluten flour and cocoa powder. Mix well with a spatul
Step8:Add crushed almond pieces or crushed almonds. Mix well and put them into the mounting bag for standb
Step9:After pressing and exhausting the fermented dough, it is divided into 12 equal parts. The dough is rounded and relaxed for 15 minutes
Step10:Flatten the flabby dough and pat it to exhaust. Put in some chocolate chip
Step11:Wrap the chocolate chips. Wrap them tightly and then roll them round
Step12:Place the dough in a baking pan and ferment to twice the size at 32 ° and 75% humidit
Step13:Jam i
Step14:Preheat oven at 185 degrees. Bake in middle layer for 20 minute
Step15:Demoulding and cooling after dischargin
Step16:Take a loo
Cooking tips:* the water used to make the hot seed must be 100 °. When copying, the speed should be fast to prevent the flour from being burnt unevenly. The kneaded hot seed is solid. If it is liquid, it is the failure of the hot face. *The dough can be made into a round fermentation after being mixed evenly. The kneading time does not need to be too long * the dough can be fermented to 3 times the size. The time is only for reference. See the specific state * the butter for making the mayonnaise should be taken out in advance and softened to the point where the hand can easily rub a hole * the mayonnaise should be added in several times when it is added into the broken mayonnaise. Each time, the dough should be stirred evenly and then added again * the water volume of this recipe is large You can reduce 10g milk by hand * this recipe can also be used without chocolate chips. But you can't save the step of flattening and rolling again * after the bread is cooled, the water absorbed by the skin of Mexico will gradually become less crispy. You can heat it in the oven for a few minutes. You can recover the taste and make dishes delicious.
